16 Bean Pasta e Fagioli

Photo by Danyelle M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (1-pound) bag Goya 16 Bean Soup Mix

  • 2

    tablespoons good olive oil, plus extra for serving

  • 6

    ounces pancetta, 1/4-inch-diced

  • 1

    large onion, chopped

  • 1

    tablespoon minced garlic (3 cloves)

  • 1/2

    teaspoon crushed red pepper flakes

  • 1

    (28-ounce) can crushed tomatoes, preferably San Marzano

  • 1

    cup dry red wine

  • 4 to 6

    cups good chicken stock, preferably homemade

  • Kosher salt and freshly ground black pepper

  • 1

    cup miniature pasta, such as ditalini or tubettini

  • 1/2

    cup freshly grated Italian Parmesan cheese, plus extra for serving

  • 1

    tablespoon good red wine vinegar

  • Julienned fresh basil leaves, for serving

Directions

The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean. Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat. Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.

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